Tired of boring salads that leave you unsatisfied? Prepare to be amazed by this Brussels Sprout Kale Salad that's about to revolutionize your lunch game! Packed with vibrant flavors, crunchy textures, and a tantalizing dressing that will make your taste buds dance, this recipe is not just a salad—it's a culinary experience that proves healthy eating can be absolutely delicious. Whether you're a nutrition enthusiast or a flavor seeker, this dish promises to convert even the most stubborn vegetable skeptics!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups shredded Brussels sprouts
- 2 cups chopped kale
- 1/2 cup dried cranberries
- 1/2 cup almonds, sliced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Instructions
- Wash Brussels sprouts and kale thoroughly under cold running water to remove any dirt or debris.
- Using a sharp knife, trim the tough ends of the Brussels sprouts and remove any discolored outer leaves.
- Shred the Brussels sprouts finely using a mandoline slicer or a sharp knife, creating thin, uniform slices.
- Remove the tough stems from the kale and chop the leaves into small, bite-sized pieces.
- In a large mixing bowl, combine the shredded Brussels sprouts and chopped kale.
- In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard to create the dressing. Ensure the ingredients are well combined.
- Pour the dressing over the Brussels sprouts and kale, and massage the dressing into the leaves to help soften them and enhance flavor absorption.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning, until they become golden and fragrant.
- Add dried cranberries to the salad and toss gently to distribute evenly.
- Sprinkle the toasted almonds over the salad just before serving to maintain their crunch.
- Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving.
Tips
- Freshness is key: Always choose fresh, crisp Brussels sprouts and kale for the best texture and flavor.
- Knife skills matter: Slice Brussels sprouts and kale uniformly to ensure even dressing distribution and a consistent bite.
- Massage technique: Don't skip massaging the kale and Brussels sprouts with dressing—this helps break down the tough fibers and enhances flavor absorption.
- Toasting nuts is crucial: Take time to toast almonds carefully; their golden, fragrant crunch elevates the entire salad.
- Let it rest: Allowing the salad to sit for 5-10 minutes before serving helps the flavors meld and softens the greens slightly.
- Customize with confidence: Feel free to swap cranberries for other dried fruits or add proteins like grilled chicken for a more substantial meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 8g
Fat: 19g
Saturated Fat: g
Cholesterol: 0mg
